Award Winners

Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.

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Slow-cooked beef with higher-welfare bacon lardons, chestnut mushrooms and caramelised pearl onions in a rich merlot sauce, encased in all-butter shortcrust pastry.

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Grass-fed minced lamb seasoned with cinnamon and mint, with layers of roasted aubergine, topped with potato slices and a creamy béchamel sauce.

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Grass-fed, minced lamb slow-cooked with red wine, rosemary, carrots and a touch of redcurrant jelly, topped with buttery mash and a rosemary and parsley crumb.

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Our signature nut loaf made with almonds, cashews and madeira-soaked apricots, topped with red onion marmalade and caramelised whole pecans, almonds and Brazil nuts.

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Roasted higher-welfare chicken leg cooked on the bone, in a classic Provençal sauce of shallots, white wine, tomatoes, olives and artichokes.

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A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.

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Higher-welfare British chicken breast, marinated in garlic and chilli, in a medium-spiced curry sauce with roasted green peppers and a squeeze of lime.

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A light and fragrant curry of King Prawns with blended spices, coriander and spinach.

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Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot.

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A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.

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Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.

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Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.

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Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.

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Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry lid.

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Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.

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Cod and chopped spinach baked in a classic Mornay sauce of mature Cheddar, cream and English mustard with a cheesy gratin top.

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Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.

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Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.

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Slow-cooked lamb shanks with a red wine and rosemary jus

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Roasted cauliflower and potatoes in a mild chilli and cumin tomato sauce.

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Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger.

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A wholesome, chunky tomato sauce with balsamic-roasted courgettes, peppers and aubergines.

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Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.

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Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.

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Speckled lentils and kidney beans slow-cooked with tomato, ginger, chilli and coconut cream.

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Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.

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Higher-welfare British chicken breast and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a little mustard.

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Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

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Parmesan-crusted, higher-welfare British chicken breast with roasted new potatoes and tomatoes in a creamy spinach and red pepper sauce.

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Diced leg of lamb, slow cooked with garam masala and cumin, with basmati rice and caramelised onions.

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Clotted cream and vanilla cheesecake on a biscuit base, with mixed berry compote and fruit coulis swirls.

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Three layers of deliciously moist carrot cake, topped and filled with cream cheese and orange zest icing.

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Crisp puff pastry topped with British Bramley apples roasted in a caramel sauce.

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A flourless rich and indulgent chocolate torte made with ground almonds.

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A light mango & passion fruit cheesecake on a thin buttery biscuit base.

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A light mango & passion fruit cheesecake on a thin biscuit base.

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The traditional sponge pudding made with dates, vanilla and Somerset butter with an indulgent toffee sauce.

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Sweet apple slices and plump blackberries beneath a golden oat crumble.

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Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.

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Soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.

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Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple puree and spiced frangipane, topped with almonds.

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Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.

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A classic strudel made with crisp filo pastry, spiced Bramley apples, pecans, sultanas, and a pecan crumble topping.

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